Rice has been used as a scaffold to grow beef muscle and fat cells, resulting in an edible, “nutty” rice–beef combo that can be prepared in the same way as normal rice.
The following report is by Nature:
The study, published today in Matter, uses manufacturing methods similar to those for other cultured meat products, in which animal cells are grown on a scaffold in a laboratory, bathed in a growth medium. Using rice as the scaffold has the benefit of adding nutrition to the rice, with the beef–rice having a slightly higher fat and protein content than standard rice.
The team of South Korean researchers behind the project hopes that the beef–rice will find use as a supplement for food-insecure communities or to feed troops and will reduce the environmental impact of rearing cattle for beef.
Finding alternative protein sources or making conventional livestock production more efficient is critical. It’s probably one of the most important things facing the future of the human race.
Jon Oatley, an animal biotechnologist at Washington State University in Pullman, said
That need has spurred a variety of cultured meat projects in recent years, ranging from fully fledged salmon fillets to products similar to minced beef. As of last year, only the United States and Singapore had approved the sale of lab-grown meat.
Co-author Sohyeon Park, a chemical engineer now at Massachusetts General Hospital in Boston, says that the team tried to grow beef cells directly in the porous crevices of a grain of rice, but the cells didn’t take well to the grain. Instead, the researchers found that coating the rice in fish gelatin and the widely used food additive microbial transglutaminase improved cell attachment and growth. After glazing uncooked rice grains with the gelatin–additive mix, the team seeded the grains with bovine muscle and fat cells. Then, the cells sat in the growth medium for around a week…
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